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Spinach in Portabella Mushrooms (2)

Source of Recipe

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Spinach in Portabella Mushrooms (2)

Sunset - February 1998
Not yet rated.
Makes 2 servings

Ingredients:
2 portabella mushrooms (2 to 3 in. wide), stems trimmed
1 tablespoon balsamic vinegar
1/2 cup chopped shallots (3 oz. total)
1 tablespoon butter or margarine
4 cups washed spinach leaves

Preparation:
1. Rinse mushrooms. Brush cup side of caps with half the vinegar. Broil, cups up, on rack in a pan 4 to 6 inches from heat until juicy, 6 to 7 minutes.

2. Turn mushrooms over, brush them with the remaining vinegar, and broil until browned, 5 to 6 minutes.

3. Meanwhile, stir shallots in butter in a 10- to 12-inch frying pan over medium-high heat until limp, 3 to 5 minutes. Add spinach and stir over high heat until leaves wilt, 3 to 4 minutes.

4. Place mushrooms, cups up, on plates and fill with spinach.

One serving equals: Calories 116 (Calories from fat 49 %); Protein 4.5 g; Fat 6.3 g (Satfat 3.7 g); Carbohydrate 13 g; Fiber 2.9 g; Sodium 112 mg; Cholesterol 16 mg